Polenta Zucchini – Bean Cereals Food Recipes

Polenta Zucchini – Bean Cereals Food Recipes

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    Recipe ingredients and directions:

    LOW FAT ZUCCHINI POLENTA PIZZETTE

    1 Tbs. extra virgin olive oil

    2 large shallots, finely chopped, about 1/2 c.

    2 medium zucchini, coarsely grated

    1 tsp. dried basil

    Salt and freshly ground pepper

    9-inch square baked polenta (see below)

    1/3 cup shredded part skim mozzarella cheese

    Heat the oil in a heavy, medium skillet over medium high heat. Sauti the

    shallots until soft, 5-6 minutes. Add the zucchini and basil and cook about 8

    minutes, until the squash is bright green and the squash's liquid has

    evaporated. Season to taste with salt and pepper. Preheat the oven to 375 F.

    Assemble the pizzette by placing the square of polenta on a cutting board. Cut

    it vertically into sixteen 2 1/4 inch squares. Then, cut each square in half

    horizontally, making 32 squares. Arrange the squares in one layer on baking

    sheets, leaving a half-inch between squares. Sprinkle 2 teaspoons grated

    mozzarella over each square. Cover with 1 tablespoon of the zucchini. Bake until

    the polenta and topping are heated through and the cheese is melted, 6-8

    minutes. Serve warm.

    OVEN BAKED POLENTA

    1 tablespoon extra virgin olive oil

    1 cup polenta (not instant), or stone ground yellow cornmeal

    4 cup boiling water

    1 tsp. salt

    Preheat the oven to 350 F. In a medium cast-iron or other heavy,

    oven-proof skillet, heat the oil over medium high heat. With a

    wooden spoon, mix in the polenta, stirring until it is coated with

    oil and hot to the touch, about 5 minutes. Reduce the heat, if

    necessary, to avoid browning. Turn off the heat. Stand back and

    carefully whisk in the boiling water: The mixture will spatter.

    When the polenta is smoothly blended, mix in the salt. Place the

    polenta in the oven, uncovered. Bake 45 minutes, until it is thick

    and slightly grainy but tender to the bite. Meanwhile, coat a 9-inch

    square baking dish with non-stick spray or oil. Pour the hot polenta

    into the pan, scraping as much as you can from the skillet. Smooth

    the polenta with a moistened rubber spatula to make an even layer.

    Set aside to cool.

    Category: Bean Cereals Recipes

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    Paul

    Owner of Recipe Flow

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